Sauteed brussels sprouts with basil and pine nuts

SmartPoints® value per serving
Total Time
22 min
15 min
7 min
This fresh take on Brussels sprouts will delight your holiday meal guests and breathe new life into you weeknight meals. Ready in only 20 minutes, this recipe feeds a crowd of 8 with hints of fresh basil and tangy lemon. Perfect for the Thanksgiving table, this dish features shredded Brussels sprouts, a preparation that dramatically reduces the cooking time. The toasted pine nuts bring a mildly sweet and toasted nutty crunch to the recipe. Try this preparation on small broccoli florets for an easy variation. Both versions will accompany roasted chicken, turkey, pork, beef and fish alike.


Uncooked Brussels sprouts

2 pound(s), trimmed and outer leaves removed

Unsalted butter

1 Tbsp

Uncooked shallot(s)

3 medium, minced


¼ cup(s), chopped

Fresh lemon juice

2 Tbsp

Kosher salt

2 tsp

Black pepper

¼ tsp

Pine nuts

3 Tbsp, toasted and chopped


  1. Shred Brussels sprouts in batches in food processor.
  2. Melt butter over medium-high heat in large heavy nonstick skillet. Add shallots and cook, stirring frequently, 1 minute. Add Brussels sprouts and cook, stirring, until just slightly softened, about 5 minutes. Stir in basil, lemon juice, salt, and pepper. Transfer to serving bowl and sprinkle with pine nuts.
  3. Serving size: about 1 cup


Very short cooking (just until the sprouts turn bright green and are soft, not wilted) is the key to keeping this dish deliciously fresh tasting.